SERVES 6
- 225–300g lean beef fillet, centre cut and trimmed
- Salt and freshly milled black pepper
- 2 tbsp capers, rinsed
- 100g rocket leaves, rinsed
- 1 lemon, quartered
- 100g rocket leaves, rinsed
- 4 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2–3tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp freshly chopped chives
- Salt and freshly milled black pepper
- Chill 4–6 serving plates in the refrigerator. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment, and place in the freezer for 10–15 mins.
- To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.
- Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
- Place each slice between two sheets of cling film, and using a rolling pin or meat mallet, flatten evenly into wafer-thin slices.
- Stack the slices, still covered in cling film and chill until required.